Hands on Kitchen

banditchef · 04-12-2009, 04:13 PM

As a long time "kitchen tinkerer" I have become, by default, the cook of choice for my wife and daughter. Recently however my 18 yr old daughter has been diagnosed with Celiac disease (gluten intolerance).
We have found numerous great alternatives for getting around the problem; but not a good one for thickening sauces and creating gravies.

I have tried using gluten free all purpose flour,(which doesn't emulsify well) but when it hits hot liquids it tends to make a "lump" not thicken the liquid. This will screw up a butter sauce and is almost hopeless for cream gravy.

Either I am doing something wrong, or the GF flour is just not suited for this application. Anyone have any ideas, either on how to use GF flour or an acceptable alternative for the gravy.....?

jeff · 04-12-2009, 11:32 PM

Are you adding the flour directly into the gravy or are you making a roux first?

Chipped Beef

This recipe starts out with a roux, anytime you add flour directly to liquid it will almost always clump, I'm guessing the flour you are using is even more sensitive to being added to a liquid.

Not only does a roux keep it from lumping, but it will add flavor and color to it.

Just wondering, is tapioca an option?

banditchef · 04-14-2009, 10:33 PM

Hmmmm...I'm going to have to try the Roux method. I have tried just adding the flour to hot oil to brown it, but with no luck, it made small marbles and no amount of whisking would break it up acceptably. I may try cooling the oil/butter a bit and then trying to whisk it in as it comes up to cooking temp.

I have tried adding a "slurry" of flour and water to thicken a stew a bit, and all I got was a golf ball....I'll keep working on alternatives.

Actually, Tapioca, chickpea, quinoa, buckwheat, corn, and brown rice flours are all gluten free. Chickpea makes an acceptable bread flour, quinoa/corn blend makes a great pasta. I may have to try several others including unmixed tapioca to see if it will work for gravy.

04-12-2009, 04:13 PM	#1 (permalink)
banditchef Junior Member Join Date: Apr 2009 Location: Red Oak TX Posts: 3	Cream Gravy for Celiac sufferers..... As a long time "kitchen tinkerer" I have become, by default, the cook of choice for my wife and daughter. Recently however my 18 yr old daughter has been diagnosed with Celiac disease (gluten intolerance). We have found numerous great alternatives for getting around the problem; but not a good one for thickening sauces and creating gravies. I have tried using gluten free all purpose flour,(which doesn't emulsify well) but when it hits hot liquids it tends to make a "lump" not thicken the liquid. This will screw up a butter sauce and is almost hopeless for cream gravy. Either I am doing something wrong, or the GF flour is just not suited for this application. Anyone have any ideas, either on how to use GF flour or an acceptable alternative for the gravy.....?

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04-12-2009, 11:32 PM	#2 (permalink)
jeff Administrator Join Date: Aug 2006 Posts: 797	Are you adding the flour directly into the gravy or are you making a roux first? Chipped Beef This recipe starts out with a roux, anytime you add flour directly to liquid it will almost always clump, I'm guessing the flour you are using is even more sensitive to being added to a liquid. Not only does a roux keep it from lumping, but it will add flavor and color to it. Just wondering, is tapioca an option?

04-14-2009, 10:33 PM	#3 (permalink)
banditchef Junior Member Join Date: Apr 2009 Location: Red Oak TX Posts: 3	Hmmmm...I'm going to have to try the Roux method. I have tried just adding the flour to hot oil to brown it, but with no luck, it made small marbles and no amount of whisking would break it up acceptably. I may try cooling the oil/butter a bit and then trying to whisk it in as it comes up to cooking temp. I have tried adding a "slurry" of flour and water to thicken a stew a bit, and all I got was a golf ball....I'll keep working on alternatives. Actually, Tapioca, chickpea, quinoa, buckwheat, corn, and brown rice flours are all gluten free. Chickpea makes an acceptable bread flour, quinoa/corn blend makes a great pasta. I may have to try several others including unmixed tapioca to see if it will work for gravy.